Chicken Sliders With Tomato Chutney Recipes

CHICKEN TAGINE WITH TOMATO CHUTNEY

Steps:

• For the chutney, place all ingredients in a saucepan and bring to a boil for about 10 minutes. Then reduce heat and simmer until the water has completely evaporated and the sauce has thickened into a jam-like consistency. Reserve.
• For the rice, saute the onion in olive oil for about 5 minutes. Add the rice, pepper, and turmeric and stir to combine. Add the broth and salt, and bring to a boil for 2 minutes. Reduce heat to low, cover tightly, and cook for 20 to 25 minutes, or until rice is al dente.
• For the chicken, saute the onion in olive oil until translucent. Add chicken strips and saute until almost golden on all sides. Add ginger, cinnamon, and broth and bring to a boil. Reduce heat and simmer for 15 minutes. Add the zucchini and leeks and cook for 5 minutes. Remove from heat and season, to taste, with salt and pepper.
• Serve the chicken and vegetables over the rice. Top with a dollop of chutney and garnish with black caraway seeds.

CHICKEN SLIDERS WITH TOMATO CHUTNEY

Steps:

• Preheat the oven to 225 degrees F.
• For the chicken: Toss in the grapeseed oil and seasoning blend, coating well. Then bake until done, about 35 minutes. Once cooked, remove from the oven and cool for 1 hour.
• Meanwhile, for the chutney: In a small saucepan, add the tomatoes, onions, parsley, salt and pepper, and cook over low heat for 30 minutes, stirring occasionally. Once cooked, remove and keep warm.
• For the sliders: Preheat a fryer (or stove top pot) to 350 degrees F with vegetable oil. Season the flour with salt and pepper, and then coat the chicken with seasoned flour. Fry until golden brown. This should take 4 to 5 minutes.
• For the bread, in a flat griddle pan, heat over medium-high heat, and then apply butter to the interior top and bottom of the rolls. Then cook until browned, about 2 minutes.
• To assemble the sliders, place a piece of chicken on a bottom roll, then top with chutney and add mayo if desired.

CHUTNEY CHICKEN

Steps:

• Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
• To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.

CHICKEN SLIDERS WITH TOMATO CHUTNEY

Steps:

• Preheat the oven to 225 degrees F. Bake the chicken: Toss the chicken with the grapeseed oil and 1/4 teaspoon each salt and pepper in a medium bowl, coating well. Transfer to a baking sheet and bake until cooked through, about 35 minutes. Remove from the oven and let cool 1 hour.
• Meanwhile, make the chutney: Combine the tomatoes, red onion, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a small saucepan and cook over low heat, stirring occasionally, 30 minutes. Remove from the heat and cover to keep warm.
• Fry the chicken: Heat 3 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Combine the flour, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl, then add the chicken and toss to coat. Fry the chicken until golden brown, 4 to 5 minutes. Drain on a paper towel-lined plate. Let cool slightly, then cut each thigh in half.
• Assemble the sliders: Spread a thin layer of butter on the cut sides of the rolls. Heat a large skillet over medium-high heat. Place the rolls, buttered-side down, in the pan and toast until golden, about 2 minutes. Spread with mayonnaise and sandwich with the chicken and chutney.

ITALIAN CHICKEN SLIDERS WITH TOMATO JAM

Steps:

• Heat the olive oil in a medium pot over medium heat. Add the onion and sweat for 3 minutes to soften. Stir in the garlic and let cook for another 2 minutes. Add all the remaining jam ingredients, except the parsley. Stir in 1/4 cup of water along with the onions and bring to a simmer. Turn the heat to low and let simmer for 25 to 30 minutes until most of the liquid has reduced and the tomatoes are soft. Remove from the heat and stir in the parsley.
• Pound out each piece of chicken until it's about 1/4-inch thick. Slice each breast into 6 pieces. Season generously with salt and pepper, to taste
• Heat the olive oil in a large skillet over medium-high heat. Working in batches, fry the pancetta until brown and crispy. Remove to a plate lined with a paper towel.
• In the same pan that the pancetta was cooked in, fry the chicken breast pieces over medium-high heat, in batches, for 2 minutes. Flip and cook for 2 more minutes. Top each piece of chicken with a slice of mozzarella cheese, cover with a lid and cook until the cheese is melted.
• To assemble, put the chicken breast pieces onto the bottom half of each roll. Top with a slice of pancetta, then about 1 tablespoon of the tomato jam and a basil leaf. Cover with the top half of the roll and serve.

PUTTANESCA CHUTNEY OVER CHICKEN WITH POTATOES AND BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Place potatoes in a saucepan, cover with water and bring to a boil. Boil just until potatoes begin to soften, about 5 minutes. Drain well. Place potatoes on a baking sheet and drizzle with 1 tablespoon of the olive oil and season, to taste, with salt and pepper and toss well to coat. Make sure potatoes are in 1 layer and then place in the oven and roast until golden brown and tender, about 10 minutes. Alternately, toss raw potatoes with 1 tablespoon olive oil and salt and pepper, to taste, and spread on a baking sheet. Roast 30 minutes, or until golden brown and tender.
• Place a grill pan on the stove over medium-high heat. Coat chicken all over with 1 tablespoon of the olive oil, salt and black pepper. Place the chicken on the grill pan and cook about 4 to 5 minutes per side, until cooked through.
• Meanwhile, in a small saucepan, combine Puttanesca Sauce, onion, raisins, vinegar and brown sugar. Set pan over medium heat and bring to a simmer. Simmer 10 minutes, until sauce thickens and reduces.
• Place broccoli florets in a microwave-safe bowl. Add 3 tablespoons water, cover and microwave for 3 to 4 minutes, until tender.
• Serve sauce over chicken. Serve potatoes and broccoli on the side.
• Puttanesca Sauce:
• 2 teaspoons olive or vegetable oil
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 2 (28-ounce) cans crushed tomatoes
• 1 cup pitted Greek (kalamata) olives, halved
• 3 tablespoons drained capers
• 2 teaspoons anchovy paste
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup red wine, optiona)
• Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

MANGO CHUTNEY & CHICKEN SLIDERS

Steps:

• Mix the yogurt, mayonnaise and mint together in a small bowl, then season and set aside. Combine the red onion, chilli, cucumber and coriander in a separate bowl.
• Slice and shred the chicken (keep the bones for stock). Serve with the yogurt sauce, onion and cucumber salad, lettuce, mango chutney and wholemeal rolls for making sliders, and eat any extra chicken with the salad on the side.